King Arthur’s Recipe of the Year: Flaky Puff Crust Pizza.
This one has a laminated crust, described by KAF as flaky, crisp and cracker-like. It requires more work and monitoring than a straight pizza crust, and I think having an appropriate (dark) Lloyd pan is an advantage. I used 00 flour, salted butter, and made a half recipe in a quarter-sized sheet pan. Topped with homemade marinara, parm, whole milk mozz, fresh mozz, and homegrown basil pesto. I got BIG bubble during the bake – bodkin to the rescue.
Sadly, this was not a win. While just slightly crispy (and nowhere close to what the video would have you believe), the crust also was greasy and a strange fit for traditional pizza toppings. It def did not scratch that pizza itch, despite all the extra attention required by laminating the crust.
Can’t win them all. On to the next one…
